Introduction

This Pecan Pie Cheesecake combines the rich creaminess of classic cheesecake with the sweet crunch of pecan pie topping. It’s a perfect dessert for special occasions or whenever you want a decadent treat.

A rich cheesecake with three visible layers is shown on a white cake stand. The bottom layer is a thick, crumbly brown crust, followed by a thick creamy white cheesecake layer in the middle. The top layer is a glossy golden caramel sauce with many toasted pecans and crunchy nut pieces spread evenly, some caramel dripping down the sides. One slice is cut out, showing the smooth texture of the cheesecake inside. In the background, there is a stack of floral-patterned turquoise plates and a white cloth with scattered pecans and crumbs nearby, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust: 2 cups speculoos cookie crumbs, 1/2 cup pecans, 1/2 cup melted butter, 1/4 cup brown sugar, 1/4 tsp salt
For the filling: 4 (8-oz.) packages cream cheese, 1 cup sour cream, 1 1/4 cups sugar, 2 tablespoons flour, 1/2 teaspoon salt, 4 eggs + 1 egg yolk, 1 tablespoon vanilla extract
For the topping: 1 1/2 cups pecans, 6 tablespoons butter, 3/4 cup brown sugar, 1/4 teaspoon salt, 1/2 cup heavy cream, 1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare the crust by pulsing speculoos cookie crumbs, pecans, melted butter, brown sugar, and salt in a food processor until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 to 14 minutes, then let it cool.
Step 2: Beat the cream cheese until smooth using a mixer. Add sour cream, sugar, flour, and salt, mixing well. On low speed, incorporate the eggs one at a time, followed by the egg yolk. Stir in the vanilla extract.
Step 3: Pour the cream cheese filling over the cooled crust. Place the springform pan in a water bath by setting it in a larger pan filled with hot water. Bake for 1 hour and 10 to 20 minutes, or until the center of the cheesecake barely jiggles when gently shaken.
Step 4: Cool the cheesecake gradually by turning off the oven and leaving the cheesecake inside for 15 minutes. Remove and let it cool at room temperature for 2 hours, then refrigerate and chill for at least 8 hours before adding the topping.
Step 5: To make the topping, melt butter and brown sugar in a saucepan over medium heat until it bubbles. Whisk in the heavy cream, then fold in the toasted pecans and vanilla extract. Allow the topping to cool for about 30 minutes before spreading over the chilled cheesecake.

Tips & Variations

For a nut-free crust, substitute pecans with extra speculoos crumbs or graham cracker crumbs.
Toast the pecans in a dry skillet for a few minutes before adding them to enhance their flavor in the crust and topping.
To prevent cracking, avoid overbaking and cool the cheesecake slowly as described.
Add a pinch of cinnamon to the crust or filling for a warm spice note.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer it to an airtight container. Allow it to come to room temperature for 15-20 minutes before serving for best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The top part of the image shows a close-up of a pan with a creamy yellow custard layer mixed with whole and halved pecans that have a glossy, slightly oily texture. The custard is bubbling gently around the pecans. In the bottom part, there is a round cheesecake with a white cream cheese layer underneath topped thickly with caramelized pecans, glossy and dark brown, covering the surface completely. The cake is placed on a black wire rack over a white marbled surface, and a white bowl is partly visible next to it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While a water bath helps prevent cracks and promotes even baking, you can bake it without one by wrapping the pan in foil and baking on a lower rack. Just watch closely to avoid overbaking and cracks.

Can I prepare the topping ahead of time?

Yes, the pecan topping can be made a day in advance and stored in the refrigerator. Bring it to room temperature and give it a good stir before spreading it on the cheesecake.

Pecan Pie Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This decadent Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a buttery speculoos cookie crust, a smooth cream cheese filling, and a luscious pecan topping, it’s the perfect dessert for special occasions and holiday celebrations.

Author: Marco
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 10 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups speculoos cookie crumbs
1/2 cup pecans
1/2 cup melted butter
1/4 cup brown sugar
1/4 tsp salt

Filling

4 (8-oz.) packages cream cheese
1 cup sour cream
1 1/4 cups sugar
2 Tbsp flour
1/2 tsp salt
4 eggs + 1 egg yolk
1 Tbsp vanilla extract

Topping

1 1/2 cups pecans
6 Tbsp butter
3/4 cup brown sugar
1/4 tsp salt
1/2 cup heavy cream
1 tsp vanilla extract

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Pulse the speculoos cookie crumbs, pecans, melted butter, brown sugar, and salt in a food processor until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10-14 minutes, then remove and let it cool completely.
Make the filling: Beat the cream cheese until smooth and creamy. Add sour cream, sugar, flour, and salt, mixing well. On low speed, incorporate the eggs one at a time to avoid overmixing. Stir in the vanilla extract thoroughly for flavor.
Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan in a water bath (a larger pan filled with hot water) to ensure gentle, even baking. Bake at 325°F for 1 hour and 10-20 minutes, until the center just barely jiggles when shaken.
Cool the cheesecake: Turn off the oven and let the cheesecake cool inside with the door closed for 15 minutes to prevent cracking. Remove from the oven and let it sit at room temperature for 2 hours. Finally, chill it in the refrigerator for at least 8 hours to set completely.
Prepare the topping: Toast the pecans beforehand if desired. Melt butter and brown sugar together in a saucepan over medium heat until bubbling. Whisk in the heavy cream carefully, then fold in the toasted pecans and vanilla extract. Remove from heat and cool the topping for 30 minutes before spreading it over the chilled cheesecake.

Notes

Ensure the cream cheese is at room temperature before mixing for a smooth filling.
Using a water bath while baking helps prevent the cheesecake from cracking.
Chilling the cheesecake overnight improves texture and flavor.
Toast pecans lightly before adding them to the topping for enhanced nuttiness.
Let the topping cool before adding it to avoid melting the cheesecake layer.

Keywords: Pecan Pie Cheesecake, Cheesecake Recipe, Pecan Dessert, Holiday Dessert, Cheesecake with Pecan Topping